1 cup Gallo Carnaroli Rice
1/ cup olive oil
½ cup white wine
½ litre Vegetable stock
1 tsp. turmeric
50 grams butter
½ cup grated parmesan cheese
1 Tbsp. chopped herbs
Pepper to taste
Salt to taste
In a saucepan with a bit of oil, fry lightly the onion until it gets transparent. Add the rice and blend for one minute.
Add the white wine and the hot vegetables stock while the rice is getting cooked. Blend continuously until the rice is al dente.
Pour out cool butter and the grated cheese. Leave to cool completely.
In a saucepan with olive oil at low temperature stir in the risotto pressing it to the base of the saucepan so it slowly browns and gets crunchy.
Serve with salad, which adds freshness to this dish!